Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.

Finely dice the onion, carrots, and celery. Mince the garlic cloves.

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.

Add the minced garlic and ground cumin to the pot. Cook for another minute until fragrant.

Stir in the rinsed lentils and canned chopped tomatoes. Pour in the vegetable stock.

Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.

Season the soup with salt and freshly ground black pepper to taste. Stir in the dried mint.

Ladle the hot soup into bowls and serve immediately.